1 clove of garlic, minced, or more to taste
2 tsp Asian chile pepper sauce or more to taste
1 ½ tbsp maple syrup
2 tbsp soy sauce
2 tbsp mayonnaise
3 tbsp rice vinegar
Salt and pepper to taste
2 lbs skinless, boneless chicken thighs
1 lime, cut into 8 wedges
Mix garlic, chile pepper, maple syrup, soy sauce, mayo and rice vinegar until thoroughly combined. Transfer chicken thighs to a large flat baking dish. Pour the marinade over the chicken until thoroughly coated. Cover with plastic wrap and refrigerate at least 3 hours. If preferred, let stand about 30 minutes until room temperature. Unwrap dish and sprinkle with salt.
Preheat charcoal grill to high heat. Place chicken thighs onto the hot grill with smooth sides down. Cook until chicken shows grill marks, about 3 minutes. Turn chicken over and cook until the other side shows grill marks, about 5 minutes. Continue to cook, moving them occasionally and turning over every 2 minutes until meat is no longer pink inside and the thighs are golden brown, about 10-12 minutes.
Transfer chicken to a platter and garnish with lime wedges.
